Hummus Roll


  • 5 eggs
  • 5 tablespoons allowed flour (spelt, rye and barley)
  • 1 cup of sour cream
  • 2 tablespoons roasted red pepper sauce (or chopped tomato pelati)
  • 1 handful spinach
  • sea salt, pepper per taste

For the filling:

  • hummus
  • 2 garlic cloves (crushed)


Whisk five egg yolks with flour, sour cream, little salt and pepper. Whip egg whites into foam and add to egg yolks. Divide into two parts. In first add roasted red pepper sauce and in the second add blanched and chopped spinach. Put baking paper on a baking tray and on one half pour mixture with red sauce and on second pour mixture with spinach. Bake in preheated oven on 200 degrees about 15 minutes. Prepare filling from hummus and crushed garlic and cover baked crust with it. Wrap in roll. You can put up more sour cream and grated hard cheese over the roll.

This is non-restriction dish, but if you’re in restriction you can honor yourself once in 30 days.

Hummus Roll

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